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Summer Corn Salad with Avocado

A refreshing and vibrant summer salad featuring fresh corn, avocado, cherry tomatoes, and a zesty lime dressing. No cooking required, perfect for hot days!
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of fresh corn About 2½ cups cut off the cob
  • 1 pint cherry tomatoes, halved Add color and flavor
  • 1 good-sized avocado, diced Choose a ripe avocado
  • ⅓ cup finely chopped red onion
  • ½ cup chopped fresh cilantro
  • 1 unit lime, juiced Fresh lime juice preferred
  • 1-2 tablespoons olive oil Adjust according to taste
  • Salt and black pepper to taste

Method
 

Preparation
  1. Cut the corn off the cob and place it in a large bowl.
  2. Add halved cherry tomatoes, chopped red onion, and cilantro into the bowl.
  3. Squeeze fresh lime juice over the mixture.
  4. Drizzle with olive oil and season with salt and pepper to taste.
  5. Gently fold in the diced avocado last to prevent it from mushing.

Notes

Best enjoyed fresh, but can be stored for up to a day in the fridge. Mix ingredients without the avocado ahead of time, and add the avocado before serving to keep it from browning.